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Premium Fujian Oolong with fruity and smoky aroma.
The Rou Gui in Yongchun County in Fuijan was transplanted from Wuyishan in Fuijan to a tea research institute in Yongchun in 1970.
The cultivation field for this Yong Chun Rou Gui was a wilderness for a long time, but it was re-cultivated about 15 years ago. This Rou Gui is grown in nature, free of agricultural chemicals and fertilizers. The tea field is 600 meters above the sea level.
The roasting technique with charcoal exists on the extension of the technique employed in Wyushan.
TASTING NOTES
A more deeply colored tea with stronger flavors, sweet, fruity notes and a hint of smokiness in the background. A succession of infusions softens its flavor, with notes reminiscent of raisins and cocoa appearing. If you prefer milder, gentler flavors, we recommended preparing the tea with 95-degree Celsius water, starting with 15-20 second infusions whereas if you prefer stronger flavors, use 25-30 second infusions.
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Item code: TTY170
Origin: Fujian Prov., CHINA
Ingredients: oolong tea
Best before: AUG / 2027
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Posting time can vary due to the manufacturers capacity, Japanese national holidays, as well as natural disasters or accidents, etc., and we can not guarantee posting dates.
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Should you have any questions, please do not hesitate to contact us
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| 3 g 0.1 oz 0.7 US tsp |
95°C 203°F |
150 ml 5.1 fl oz 150 cc |
30 sec.~ |
STEP 1) Warm a gaiwan or teapot by pouring boiling water into it, then pouring it out.
STEP 2) Put tea leaves into the pot and pour water over the leaves.
STEP 3) Steam it for the required time.
STEP 4) Pour the tea into a pitcher, then into the cups to serve.
❖ When first pouring water over the leaves, foam is created. Remove the foam using the lid of the pot to achieve clearer taste.
❖ No need to "wash" the tea leaves, the first infusion is already ready to drink.
❖ For the second infusion, steep it for about half the time of the first infusion. For every other infusion after that increase the steeping time (from the time of the first infusion).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from steaming too much.
Taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.
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